Make Ana Nelson's Crispy Quesadillas

Directions

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1. Char the tomato, tomatillos, onion, garlic, and jalapeños on a comal or dry skillet over medium heat until softened and lightly blistered.

2. Once charred, transfer the vegetables to a molcajete and grind them one by one. Start with the onion and garlic, followed by the jalapeños, tomato, and tomatillos.

3. Continue grinding until everything is well incorporated into a chunky salsa.

4. Stir in chopped cilantro, lime juice, and salt to taste. Set the salsa aside.

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1. In a large bowl, slowly add warm water to the masa harina. Mix by hand until the masa harina and water are fully incorporated.

2. Knead the dough until it’s smooth and moist to the touch, but not sticky. If the dough is too dry, add a little more water. If it’s too wet, add a bit more masa harina.

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1. Divide the masa into small balls, slightly bigger than a golf ball.

2. Place each ball between two sheets of plastic or parchment paper. Using a tortilla press, flatten the masa ball into a thin disc, about ¼" thick. If you don’t have a press, use your hands or the bottom of a glass to flatten the ball.

3. Add a generous amount of cheese to the center of each disc (about 2-3 strings of quesillo).

4. Carefully fold the tortilla in half to form a half-moon shape and press the edges together to seal the quesadilla.

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1. Heat oil in a pan over medium heat. The oil should cover the bottom of the pan by about ½ inch.

2. Once the oil is hot, carefully place a quesadilla in the pan.

3. Fry until golden and crispy on one side, about 2-3 minutes.

4. Flip the quesadilla and fry the other side until golden brown and crispy.

5. Remove the quesadilla from the oil and place it on a paper towel to drain excess oil.

6. Top the quesadillas with salsa, Mexican crema, crumbled queso fresco, and shredded lettuce. ¡Provecho!